Pbj Strawberry Dream Recipe By Tasty

STRAWBERRY DREAM

Steps:

• Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.
• Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.
• Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.
• While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.
• Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.
• Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.
• When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.

PB&J: CRUSTY STRAWBERRY CRUNCH RECIPE BY TASTY

Steps:

• Spread the peanut butter evenly across 1 slice of bread. Spread the jelly evenly across the other slice.
• Sandwich the slices together. Cut the sandwich diagonally.
• Enjoy!

THE ULTIMATE STRAWBERRY PB&J

Steps:

• Toast Dave's Killer Bread until golden brown. Spread one piece of bread with peanut butter and sprinkle with peanuts. Top with another slice of bread. Spread second slice with strawberry preserves and cover with fresh sliced strawberries. Top with final slice of bread.

PB & J CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the crust: Grease a 7-inch (17 cm) springform pan with nonstick spray and line the bottom of the pan with parchment paper.
• Add the graham crackers to a food processor and process until broken down into coarse crumbs.
• Add the peanuts and brown sugar to the food processor with the graham cracker crumbs and grind into fine crumbs.
• Add the melted butter and peanut butter to the food processor and pulse until well combined, about 1 minute.
• Transfer the crust mixture to the prepared springform pan and, using your hands, press the crust in an even layer against the bottom and about 1 inch (2.54 cm) up the sides of the pan.
• Wrap the bottom of the springform pan with 2 layers of foil, going about halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath.
• Make the filling: Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, scraping down the sides of the bowl occasionally, about 3 minutes.
• Add the sugar and beat for another 3-5 minutes, until the sugar has completely dissolved. Scrape down the sides of the bowl.
• Add the sour cream and beat to incorporate. Add the eggs, 1 at a time, beating between each addition. When the eggs are well incorporated, beat in the vanilla and lemon juice. Fold in the freeze-dried strawberries.
• Pour the filling into the crust.
• Place the springform pan in an 11-inch (27 cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
• Turn off the oven, leaving the cheesecake inside for 1 hour to cool.
• Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
• Make the candied peanuts: Line a baking sheet with parchment paper.
• In a large, nonstick skillet, combine the water, sugar, and peanuts. Cook over medium heat, stirring constantly to prevent burning, until the sugar has caramelized and browned and the nuts are evenly coated, 10-15 minutes.
• Spread the candied peanuts on the prepared baking sheet. Let cool until safe to handle, then break apart with your hands into bite-size pieces.
• Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake from the rim of the pan, then release the springform. Transfer the cheesecake to a serving platter.
• Using an offset spatula, spread the melted strawberry preserves over the top of the cheesecake. Top with the fresh strawberries and candied peanuts.
• Slice and serve.
• Enjoy!

PB&J BARS

Steps:

• Line a 9-in. square baking pan with foil and grease the foil. Press two-thirds of the cookie dough into prepared pan. Spread jam over dough to within 1/4 in. of edges. In a bowl, mix the granola, peanut butter chips and remaining dough until blended; crumble over jam., Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Using foil, lift out of pan. Discard foil; cut into bars.

PB&J: THE GILDED STRAWBERRY RECIPE BY TASTY

Steps:

• Spread the peanut butter evenly across 1 slice of bread. Spread the jelly evenly across the other slice.
• Sandwich the slices together. Cut the sandwich diagonally.
• Enjoy!

PB&J OVERNIGHT OATS RECIPE BY TASTY

Steps:

• In a mason jar or sealable container, add the oats, milk, yogurt, jam, nut butter, vanilla extract, chia seeds, and strawberries, and stir together.
• Seal and place in the refrigerator overnight for up to five days.
• Top with additional strawberries, if desired.
• Enjoy!

PB&J: STRAWBERRY DREAM RECIPE BY TASTY

Steps:

• Spread the peanut butter evenly across 1 slice of bread. Spread the jelly evenly across the other slice.
• Sandwich the slices together. Cut off the crusts.
• Enjoy!

STRAWBERRY DREAM CAKE

Steps:

• Set frozen strawberries out to thaw.
• Preheat oven to 350°F.
• Prepare cake (ie beat cake mix, water, oil and eggs in large bowl with mixer for about 2 minutes), or according to package directions.
• Bake in 13x9-inch glass pan at 350 for about 33 minutes.
• As soon as the cake is removed from the oven, pierce the top of the cake (all over) with a fork, until the top becomes very crumbly.
• Spread the strawberries, including juice, over the top of the cake.
• Refrigerate about 3 hours.
• Prepare the vanilla pudding with the milk, or according to package directions.
• Spread on top of cooled cake.
• Refrigerate again, overnight.
• Serve with whipped topping.
• Enjoy!

PBJ VICTORIA SPONGE RECIPE BY TASTY

Steps:

• Add the flour, sugar, baking powder, milk, softened butter and beaten eggs to a large mixing bowl, and mix until a smooth batter is formed.
• Grease two cake tins and cover in flour. Divide the cake mixture between the two cake tins
• Bake the two cakes for 20 minutes at 190°C (375°F) until golden brown and springy to touch.
• To make the peanut butter icing, add the softened butter, icing sugar and peanut butter into a mixing bowl, and beat until smooth.
• Remove the first sponge from the cake tin and spread strawberry jam onto the underside.
• Remove the second sponge from the cake tin and spread the peanut butter icing onto the top.
• Place the jam covered sponge on top of the peanut butter covered sponge.
• Sprinkle cake with icing sugar.
• Enjoy!

PB&J SMOOTHIE

Steps:

• Combine almond milk, vanilla yogurt, banana, strawberries, and almond butter in a blender; blend until smooth.

STRAWBERRY DREAM CAKE

Steps:

• Tear angel food cake into small pieces.
• Press firmly in 9x13 glass dish.
• Mix pudding with milk, folded in sour cream.
• Place on top of cake. Cover with sliced strawberries, folded into glaze.
• Place cool whip on top of strawberries.
• Refrigerate at least 3 hours before serving.
• Better the second day!